Joy in the Kitchen!

If you grow zucchini or live near someone who does, there is always a need for more ways to use it!  My friend AnnaRuth passed on this recipe which she says is her favorite.  I made it for the first time today.  It does taste wonderful and the texture is just right for relish.  This tastes a lot like bread & butter pickles all ground up.  :)  My Mom makes an amazing hot dog relish that isn't as sweet and uses green tomatoes as its base.  I'm hoping to try that one soon! You can use any size zucchini, but if it's a large one, the skin should still be tender enough to pierce with your fingernail, and you'll want to remove the seeds before grinding it.  I used an electric grinder to grind my onion and zucchini.  If you don't have an actual grinder, you can use a food processor being sure to leave the veggies somewhat chunky.  Shredding it doesn't give as nice of a texture. Zucchini Relish 10 C. zucchini, unpeeled, ground 4 C. onion, ground 5 T. salt Mix

Today is the first cool, rainy, day in a long time.  You know what that means?  SOUP!!!  I've had some chicken backs in the freezer (from when I cut up several whole chickens this summer) just waiting for a day like today.  I put them in a 6 quart pot with a couple quarts of water and some salt, brought them to a boil & turned them to simmer.   If I don't have backs waiting, I really like to simmer a whole chicken and make a double batch... Usually there is enough extra meat that I can put in the freezer for another meal.  In a bit I'll add a few chunks of carrot and a quartered onion to add flavor to the broth.  I plan on them simmering 4-5 hours.  The house smells so homey when things like this are cooking all day! While this simmers I'll make a batch of noodles .  I don't have a 'recipe' - I just start with about 2 C. of flour, a dash of salt, and maybe 4 eggs.  Mix those in a heavy duty mixer (like my Kitchen Aid) or mix by hand.... if the dou

With an abundance of cucumbers and a diminishing supply of canning jars, we're finding ways to eat more of these crisp cucumbers fresh.  Even my younger kids like these as they taste a lot like dill pickles.  Mom likes to make up this recipe a few hours before dinner and then let it chill until ready to use.  It makes a nice side for many dishes!  Easy and quick!   This will help me use up half a dozen of those cucumbers in the picture, now what in the world am I going to do with the rest of them???  (I have enough jars and dill for 7 quarts of dill slices...  that will take it down to less than half) Vinegared Cucumbers 1 1/2 C. water 1/2  C. apple cider vinegar (Heinz is best!) 1- 1 1/2 T. salt Mix until salt starts to dissolve and then add: a few sliced cucumbers a few thin slices of onion Chill an hour or so and serve cold.

Oh my!  This is one of my favorite cakes!   When we first were married, Dave's Mom gave me a bunch of old Idaho Farmer-Stockman magazines.  I'd guess they were from the 70's.  This recipe was featured in one of those.  I love homemade cakes so much better than cake mixes - they're just bit more dense and have so much more flavor. (in my opinion, which is what counts when I'm eating it!  lol )  I've used this recipe many times for birthdays and special occasions.   Yes, this does take a bit more work that baking a cake with the help of Betty Crocker, but there are occasions that really are worth it! Devil's Food Cake 3 1-ounce squares unsweetened chocolate 3/4 C. boiling water 3/4 C. margarine or butter 1 3/4 C. packed brown sugar 3 eggs, beaten 1 tsp. vanilla 2 C. sifted flour 1 1/2 tsp. baking soda 3/4 tsp. salt 3/4 C. buttermilk Pour boiling water over chocolate; stir until melted and smooth.  Cool slightly.  Cream margarine and sugar until light